On occasion (or always) I end up having extra grains I've cooked up for a meal. This egg bake is great for using up those excess grains. Feel free to substitute in quinoa, rice, or any other of your favorite grains.

Ingredients

½ cup uncooked millet

1½ cups water

½ teaspoon salt

1 cup roughly chopped spinach

4 eggs

1 cup milk

¼ teaspoon salt

1 teaspoon fresh thyme

2 tablespoon fresh chives

2 slices of smoked gouda

Instructions

In a medium pot over low heat, add millet to lightly toast for 2-3 minutes. Pour in 1½ cups water and salt, bring to a boil, and reduce to a simmer. Cook until water is absorbed, 15-20 minutes.

Preheat oven to 375˚.

Lightly oil two 5" ramekin. Toss millet and spinach together and place in ramekin. Whisk together eggs, milk, salt, thyme, and chives. Pour over spinach/millet mixture and lightly smash millet down until covered by eggs.

Place cheese on top and lightly press down again. Bake for 25-30 minutes until egg mixture has set and puffed up.

Recipe by Naturally Ella at http://naturallyella.com/2012/06/27/spinach-millet-egg-bake/